I'd second the quinoa or cous-cous suggested by ST.  Wild rice is also a good carb with protein in it, plus it's local.  Unfortunately, it takes a long time to cook.  We had some success with making bannock on the trail.  Cooked extra during dinner for breakasts and lunches the next day.  Something we've done on our 10 day trips is to swap the dinner (typically cooked) to a lunch, and granoal bars/trail mix lunch to dinner.  This works especially well if you make camp before lunch.